Healthy Gingerbread Oatmeal Breakfast Cookies Recipe
These Healthy Gingerbread Oatmeal Breakfast Cookies are a wholesome and flavorful way to start your day. Made with whole wheat flour, oats, warming spices, and sweetened naturally with molasses, these cookies deliver the cozy taste of gingerbread in a nutritious and satisfying breakfast option. Perfectly soft with just a hint of spice, they are easy to make, gluten-free adaptable, and ideal for a grab-and-go morning treat.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 50 minutes
- Yield: 15 cookies 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
Dry Ingredients
- 1 cup (100g) instant oats (gluten-free if necessary and measured like this)
- ¾ cup (90g) whole wheat flour or gluten-free flour (measured like this)
- 1 ½ tsp baking powder
- 1 tsp ground ginger
- ¼ tsp ground cinnamon
- ⅛ tsp ground nutmeg
- ⅛ tsp ground cloves
- ¼ tsp salt
Wet Ingredients
- 1 ½ tbsp (21g) unsalted butter or coconut oil, melted and cooled slightly
- 1 large egg white (room temperature)
- 1 tsp vanilla extract
- ¼ cup (60mL) molasses (room temperature)
- 5 tbsp (75mL) nonfat milk (room temperature)
Instructions
- Mix Dry Ingredients: In a medium bowl, whisk together the oats, flour, baking powder, ground ginger, cinnamon, nutmeg, cloves, and salt until they are evenly combined.
- Combine Wet Ingredients: In a separate bowl, whisk the melted and cooled butter or coconut oil with the egg white and vanilla extract until thoroughly mixed. Stir in the molasses until fully incorporated, then add the nonfat milk and combine well.
- Combine Wet and Dry Mixtures: Gradually add the dry oat mixture into the wet ingredients and stir until just incorporated to avoid overmixing.
- Chill Dough: Cover and chill the cookie dough in the refrigerator for 30 minutes to allow it to firm up for easier handling and better texture during baking.
- Preheat Oven & Prepare Baking Sheet: Preheat your oven to 325°F (163°C). Line a baking sheet with a silicone baking mat or parchment paper to prevent sticking.
- Portion and Shape Cookies: Using a spoon and spatula, drop the dough into 15 rounded scoops on the prepared baking sheet. Flatten each scoop gently to about ⅜ inch thickness using a spatula for uniform baking.
- Bake: Bake at 325°F for 7 to 10 minutes, until edges are set but cookies remain soft in the center.
- Cool: Let the cookies cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely. This helps them set and prevents breakage.
Notes
- For gluten-free version, use certified gluten-free oats and a gluten-free flour blend.
- You can substitute coconut oil for unsalted butter to make the recipe dairy-free.
- Ensure molasses and other ingredients are at room temperature for better mixing and texture.
- Store cookies in an airtight container at room temperature for up to 4 days or freeze for longer storage.
- These cookies make a great on-the-go breakfast or snack option packed with fiber and warming spices perfect for fall and winter.
Keywords: Gingerbread oatmeal cookies, healthy breakfast cookies, gluten-free breakfast, molasses cookies, holiday breakfast treats, wholesome snacks
